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Chicken & Quinoa Bowl - A Fresh, Satisfying Weeknight Favorite

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Chicken: 1 lb (450 g) boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Juice of 1/2 lemon (about 1 tbsp)
  • For the Quinoa: 1 cup uncooked quinoa, rinsed
  • 2 cups low-sodium chicken or vegetable broth (or water)
  • Pinch of salt
  • Veggies and Toppings: 1 cup cherry tomatoes, halved
  • 1 cup cucumber, chopped
  • 1 red bell pepper, diced
  • 1/2 small red onion, thinly sliced
  • 1 avocado, sliced or cubed
  • 2 cups baby spinach or mixed greens
  • 1/4 cup fresh parsley or cilantro, chopped
  • 1/4 cup crumbled feta (optional)
  • Creamy Lemon-Garlic Dressing: 3 tbsp plain Greek yogurt (or dairy-free yogurt)
  • 2 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp honey or maple syrup
  • 1 small garlic clove, finely grated or minced
  • 1/4 tsp salt, plus more to taste
  • Black pepper, to taste
  • Water to thin, as needed

Method
 

  1. Marinate the chicken. In a bowl, combine olive oil, garlic powder, smoked paprika, cumin, salt, pepper, and lemon juice. Add the chicken pieces and toss to coat. Let it sit while you prep the quinoa and veggies—about 10 to 15 minutes.
  2. Cook the quinoa. Rinse the quinoa under cold water until the water runs mostly clear. Add quinoa, broth, and a pinch of salt to a pot. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Turn off the heat and let it steam for 5 minutes. Fluff with a fork.
  3. Sear the chicken. Heat a large skillet over medium-high. Add a light drizzle of oil if needed. Cook the chicken in a single layer for 5–7 minutes, turning once, until golden and cooked through (internal temp 165°F/74°C). Transfer to a plate to rest for a few minutes.
  4. Mix the dressing. Whisk Greek yogurt, olive oil, lemon juice, honey, garlic, salt, and pepper. Add a splash of water to loosen if it’s too thick. Taste and adjust salt, lemon, and sweetness until it’s bright and balanced.
  5. Prep the veggies. Halve cherry tomatoes, chop cucumber and bell pepper, slice red onion, and cube or slice the avocado. Roughly chop the herbs. Keep the greens whole or tear them lightly.
  6. Assemble the bowls. Add a base of quinoa and greens to each bowl. Top with chicken, tomatoes, cucumber, bell pepper, red onion, and avocado. Sprinkle with herbs and feta if using.
  7. Finish and serve. Drizzle with the creamy lemon-garlic dressing. Add a pinch of salt and pepper over the top and an extra squeeze of lemon if you like. Serve warm or at room temperature.